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Award-winning chef-patron of Maison Bleue in Bury St Edmunds, Pascal Canevet bakes French brioche for breakfast

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With the first signs of autumn and cooler evenings, I rekindle my passion for home baking and comfort food.

Baking bread and kneading dough by hand is a labour of love; the very fact that it’s time consuming just adds to the feelgood factor. Many French recipes rekindle childhood memories, with my mother patiently sharing tips and her kitchen!

Nothing beats the smell of freshly-baked brioche, so why not tempt your friends with this heart-warming recipe. It’s a soft sweet, buttery mouthful with a beautiful golden glaze; the perfect accompaniment to the season and heavenly for breakfast.

Pascal's enriched French brioche (42487181)
Pascal's enriched French brioche (42487181)

I love to serve brioche slightly warm from the oven, when the indulgent sweet aroma fills the kitchen, it’s enough to weaken anyone.

"Savour the golden buttery delight of homemade brioche straight from the oven"


Makes one large brioche

Serves 6


500g plain flour T55

30g fresh yeast

300g salted butter, slightly softened

120g caster sugar

6 eggs

5g crystal salt


Place the flour, salt, sugar and yeast into an electric mixer fitted with a dough hook. Break the eggs and add individually, mixing on slow speed to combine the ingredients for five minutes.

Scrape the dough from the side of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes.

Dice the butter into small cubes and add one by one at low speed.

When the butter is all incorporated, increase the speed and work for another ten minutes, until the dough is very smooth and shiny and comes easily away from the bowl.

Leave the dough in the bowl and cover with a tea towel. Let it rest for 2 hours then knock the dough back two or three times with your hands.

Cover the bowl again and place it in the fridge for another couple of hours until the dough has doubled in volume. It is then ready to use and shape.

To shape the brioche:

Divide the dough into four balls and place them in the bottom of a well-buttered large brioche mould around 32cm long x 11cm wide.

Brush the dough with egg glaze mixed with a dash of caster sugar to give it a nice satiny finish. Make small cuts at the top of each ball.

Preheat the oven to 180C and bake for 30 minutes until the top and sides reach a nice golden-brown colour.

Leave the brioche in the mould for five minutes, then tip it out on a wire rack and allow to cool.

To serve:

Serve on a board for sharing with salted butter and raspberry jam.

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Churchgate Street, Bury St Edmunds

See maisonbleue.co.uk

Call 01284 760623